Roasted Tomato Basil Soup

Velvety, slow-roasted tomato soup with garlic and fresh basil.

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The Recipe

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Servings

Ingredients

3 lb ripe Roma tomatoes, halved
1 yellow onion, quartered
6 cloves garlic
3 tbsp olive oil
3 cups vegetable broth
1/2 cup heavy cream
1 cup fresh basil
Salt & pepper

Instructions

0 of 5 steps complete

1Preheat oven to 425°F. Toss tomatoes, onion and garlic with oil and salt.
2Roast 35 minutes until caramelized.
3Transfer to a pot with broth; simmer 10 minutes.
4Add basil and blend until silky smooth.
5Stir in cream, adjust seasoning and serve with crusty bread.

Nutrition Facts

Estimated totals for the entire recipe · 6 servings

Calories: 1,288 kcal
Protein: 27.7 g
Carbs: 104.0 g
Fat: 89.4 g
Fiber: 22.7 g

Approximate ingredient-based values, not verified nutritional analysis. Brands, substitutions and cooking methods affect results. Per-serving nutrition stays the same when portions scale proportionally.

Partial estimate · excludes 2 unmeasured or unmatched ingredients

1 cup fresh basil
Salt & pepper

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